Lemony Baked Chicken with Rice

Name: Lemony Baked Chicken with Rice
Total time: 5400 s
Yield: Serves 5 servings
Ingredients: 1 chicken, cut into pieces; 2 cups well-rinsed parboiled rice (about 400 grams); leaves Bay; 2 tablespoons margarine; Whole peppercorns; 1 vegetable bouillon cube; Sweet paprika, salt, black pepper, dried oregano, chicken curry seasoning mix; 1 small cup olive oil (about 1/3 cup or 80 ml); Juice of 1 lemon

roula suz @roulapir

A comforting, homemade dish with a twist for fluffier, more aromatic rice!

roula suz @roulapir

A comforting, homemade dish with a twist for fluffier, more aromatic rice!

Saved

Ingredients

1 hour 30 minutes

Serves 5 servings

1chicken, cut into pieces
2 cupswell-rinsed parboiled rice (about 400 grams)
leavesBay
2 tablespoonsmargarine
Whole peppercorns
1vegetable bouillon cube
Sweet paprika, salt, black pepper, dried oregano, chicken curry seasoning mix
1small cup olive oil (about 1/3 cup or 80 ml)
Juice of 1 lemon

Saved

Steps

1 hour 30 minutes

1

Place the chicken in a pot with olive oil, bay leaves, salt, black pepper, and whole peppercorns. Boil for 15 minutes, skimming off any foam.
2

Preheat the oven to 450°F (230°C). After the chicken has boiled for 15 minutes, transfer it to a deep baking dish with just enough broth to keep it from sticking. Season with salt, black pepper, curry seasoning, paprika, and pour the lemon juice into the dish. Bake until the chicken is lightly browned on both sides.
3

In a nonstick skillet, sauté the rice with the margarine until golden. About 30 minutes before the chicken is done, add the rice to the baking dish along with the remaining broth, making sure the rice is covered.
4

When the broth is absorbed and the rice is cooked, and the chicken is nicely browned on both sides, turn off the oven. Stir the rice once or twice during baking, and add more broth if needed so the rice cooks properly.
5

Serve topped with chopped parsley, feta cheese, and maybe a yogurt sauce!